Asparagus Lentil Bowl with Poached Egg

Ingredients

• 200 g beluga lentils
• 500 g Green Asparagus
• Salt
• 500 g young kohlrabi with tender leaves (2 young kohlrabi)
• 20 g Parmesan (1 piece; 30% fat in the product)
• 2 tbsp lemon juice
• 7 g mustard (1 tsp)
• 1 tsp Honey
• 2 tbsp olive oil
• 3 tbsp vegetable broth
• Pepper
• 25 g Sesame seeds (2 tbsp)
• 25 g sunflower seeds (2 tbsp)
• 4 tbsp wine vinegar
• 4 eggs

Instructions

1. 1.

   Wash lentils and cook with double the amount of boiling water over low heat covered for about 25 minutes.

2. 2.

   Meanwhile peel the lower third of the asparagus, cut off woody ends, halve the stalks lengthwise. Boil asparagus for 4–5 minutes in salted water, then shock in cold water and drain. Clean kohlrabi, peel, halve and slice into thin strips, finely chop leaves and set aside.

3. 3.

   Grate Parmesan coarsely. Whisk together lemon juice, mustard, honey, oil and vegetable broth for the dressing, seasoning with salt and pepper. Toast seeds and sunflower seeds in a small pan without fat over medium heat for about 4–5 minutes until fragrant.

4. 4.

   Bring about 1 l water with salt and vinegar to a boil. Crack eggs one by one into a soup ladle and gently slide them into the broth. Poach at low heat for about 4–5 minutes until set. Remove with a slotted spoon, drain on the vegetables with lentils and kohlrabi leaves. Sprinkle with seeds, sunflower seeds and Parmesan and drizzle with dressing.